sourced within 2.2 miles and local vegetable suppliers to recycled cooking oil, compostable coffee grounds offered free to staff, and naked products and digital signage that cut packaging and print.


“Workplace catering has changed,” says David. “People expect the high street at now — the quality, the choice, the convenience. Our job is to give clients exactly that, but in a way that’s bespoke to them. Coming back to United Utilities with the tools to do it has been a huge privilege.”


Strengthening the foundations The team’s priorities now are about depth as much as flair: standardising best practice, aligning counters, equipment and menus, and elevating food presentation across the


www.tomorrowsfm.com


estate. Longer term, the ambition is regional craft teams supporting clients and upskilling onsite chefs directly.


For Midshire’s Managing Director, Sue Bradwell, the craft team embodies what sets an independent apart. “We’re small enough to care and big enough to make a difference,” she says. “Our craft team is proof of that - real chefs, who know our clients and their people, getting stuck in and raising the bar every single day.”


In a market dominated by national operators, that personal, hands-on approach is increasingly rare and, on the evidence of Midshire’s craft team, increasingly valuable.


https://midshiress.co.uk TOMORROW’S FM | 41


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